Easy recipe: Chicken tikka masala

1 kg chicken, cut into 8 pieces50g tomato paste2 tablespoons ginger, finely sliced2 tablespoons garlic pasteFollow The Standard
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on WhatsApp4-5 green chillies1 bunch fresh green coriander1 teaspoon crushed cumin seeds1 teaspoon black pepper1 teaspoon crushed red chilli1/2 teaspoon fresh turmeric, minced1 tablespoon mchuzi mixSalt to taste100ml plain buttermilk (lala)2 tablespoons of oilJuice of 1 limeStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPMethod:Put the oil and garlic paste in a wok and stir-fry for a few seconds. Add crushed cumin, black pepper and stir well, then go in with the chicken. Cook for 1-2 minutes.Stay Informed, Stay Empowered: Download the Standard ePaper App!Add whole green chillies and fresh coriander and mix well. In a separate bowl, mix tomato paste and buttermilk, salt, crushed red chilli and fresh turmeric. Mix well, then add to the chicken.Dilute the mchuzi mix in 1/4 cup of water and add to the chicken mixture. Cook covered with a lid until the chicken is almost done. Add lime juice and cook until the liquid has evaporated and the mixture is thick. Garnish with sliced ginger, green chillies and fresh coriander. Serve hot with ugali, chapati or naan bread. Enjoy!Follow The Standard
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50g tomato paste2 tablespoons ginger, finely sliced2 tablespoons garlic pasteFollow The Standard
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on WhatsApp4-5 green chillies1 bunch fresh green coriander1 teaspoon crushed cumin seeds1 teaspoon black pepper1 teaspoon crushed red chilli1/2 teaspoon fresh turmeric, minced1 tablespoon mchuzi mixSalt to taste100ml plain buttermilk (lala)2 tablespoons of oilJuice of 1 limeStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPMethod:Put the oil and garlic paste in a wok and stir-fry for a few seconds. Add crushed cumin, black pepper and stir well, then go in with the chicken. Cook for 1-2 minutes.Stay Informed, Stay Empowered: Download the Standard ePaper App!Add whole green chillies and fresh coriander and mix well. In a separate bowl, mix tomato paste and buttermilk, salt, crushed red chilli and fresh turmeric. Mix well, then add to the chicken.Dilute the mchuzi mix in 1/4 cup of water and add to the chicken mixture. Cook covered with a lid until the chicken is almost done. Add lime juice and cook until the liquid has evaporated and the mixture is thick. Garnish with sliced ginger, green chillies and fresh coriander. Serve hot with ugali, chapati or naan bread. Enjoy!Follow The Standard
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2 tablespoons ginger, finely sliced2 tablespoons garlic pasteFollow The Standard
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on WhatsApp4-5 green chillies1 bunch fresh green coriander1 teaspoon crushed cumin seeds1 teaspoon black pepper1 teaspoon crushed red chilli1/2 teaspoon fresh turmeric, minced1 tablespoon mchuzi mixSalt to taste100ml plain buttermilk (lala)2 tablespoons of oilJuice of 1 limeStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPMethod:Put the oil and garlic paste in a wok and stir-fry for a few seconds. Add crushed cumin, black pepper and stir well, then go in with the chicken. Cook for 1-2 minutes.Stay Informed, Stay Empowered: Download the Standard ePaper App!Add whole green chillies and fresh coriander and mix well. In a separate bowl, mix tomato paste and buttermilk, salt, crushed red chilli and fresh turmeric. Mix well, then add to the chicken.Dilute the mchuzi mix in 1/4 cup of water and add to the chicken mixture. Cook covered with a lid until the chicken is almost done. Add lime juice and cook until the liquid has evaporated and the mixture is thick. Garnish with sliced ginger, green chillies and fresh coriander. Serve hot with ugali, chapati or naan bread. Enjoy!Follow The Standard
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2 tablespoons garlic pasteFollow The Standard
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on WhatsApp4-5 green chillies1 bunch fresh green coriander1 teaspoon crushed cumin seeds1 teaspoon black pepper1 teaspoon crushed red chilli1/2 teaspoon fresh turmeric, minced1 tablespoon mchuzi mixSalt to taste100ml plain buttermilk (lala)2 tablespoons of oilJuice of 1 limeStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPMethod:Put the oil and garlic paste in a wok and stir-fry for a few seconds. Add crushed cumin, black pepper and stir well, then go in with the chicken. Cook for 1-2 minutes.Stay Informed, Stay Empowered: Download the Standard ePaper App!Add whole green chillies and fresh coriander and mix well. In a separate bowl, mix tomato paste and buttermilk, salt, crushed red chilli and fresh turmeric. Mix well, then add to the chicken.Dilute the mchuzi mix in 1/4 cup of water and add to the chicken mixture. Cook covered with a lid until the chicken is almost done. Add lime juice and cook until the liquid has evaporated and the mixture is thick. Garnish with sliced ginger, green chillies and fresh coriander. Serve hot with ugali, chapati or naan bread. Enjoy!Follow The Standard
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on WhatsApp

4-5 green chillies1 bunch fresh green coriander1 teaspoon crushed cumin seeds1 teaspoon black pepper1 teaspoon crushed red chilli1/2 teaspoon fresh turmeric, minced1 tablespoon mchuzi mixSalt to taste100ml plain buttermilk (lala)2 tablespoons of oilJuice of 1 limeStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPMethod:Put the oil and garlic paste in a wok and stir-fry for a few seconds. Add crushed cumin, black pepper and stir well, then go in with the chicken. Cook for 1-2 minutes.Stay Informed, Stay Empowered: Download the Standard ePaper App!Add whole green chillies and fresh coriander and mix well. In a separate bowl, mix tomato paste and buttermilk, salt, crushed red chilli and fresh turmeric. Mix well, then add to the chicken.Dilute the mchuzi mix in 1/4 cup of water and add to the chicken mixture. Cook covered with a lid until the chicken is almost done. Add lime juice and cook until the liquid has evaporated and the mixture is thick. Garnish with sliced ginger, green chillies and fresh coriander. Serve hot with ugali, chapati or naan bread. Enjoy!Follow The Standard
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1 bunch fresh green coriander1 teaspoon crushed cumin seeds1 teaspoon black pepper1 teaspoon crushed red chilli1/2 teaspoon fresh turmeric, minced1 tablespoon mchuzi mixSalt to taste100ml plain buttermilk (lala)2 tablespoons of oilJuice of 1 limeStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPMethod:Put the oil and garlic paste in a wok and stir-fry for a few seconds. Add crushed cumin, black pepper and stir well, then go in with the chicken. Cook for 1-2 minutes.Stay Informed, Stay Empowered: Download the Standard ePaper App!Add whole green chillies and fresh coriander and mix well. In a separate bowl, mix tomato paste and buttermilk, salt, crushed red chilli and fresh turmeric. Mix well, then add to the chicken.Dilute the mchuzi mix in 1/4 cup of water and add to the chicken mixture. Cook covered with a lid until the chicken is almost done. Add lime juice and cook until the liquid has evaporated and the mixture is thick. Garnish with sliced ginger, green chillies and fresh coriander. Serve hot with ugali, chapati or naan bread. Enjoy!Follow The Standard
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1 teaspoon crushed cumin seeds1 teaspoon black pepper1 teaspoon crushed red chilli1/2 teaspoon fresh turmeric, minced1 tablespoon mchuzi mixSalt to taste100ml plain buttermilk (lala)2 tablespoons of oilJuice of 1 limeStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPMethod:Put the oil and garlic paste in a wok and stir-fry for a few seconds. Add crushed cumin, black pepper and stir well, then go in with the chicken. Cook for 1-2 minutes.Stay Informed, Stay Empowered: Download the Standard ePaper App!Add whole green chillies and fresh coriander and mix well. In a separate bowl, mix tomato paste and buttermilk, salt, crushed red chilli and fresh turmeric. Mix well, then add to the chicken.Dilute the mchuzi mix in 1/4 cup of water and add to the chicken mixture. Cook covered with a lid until the chicken is almost done. Add lime juice and cook until the liquid has evaporated and the mixture is thick. Garnish with sliced ginger, green chillies and fresh coriander. Serve hot with ugali, chapati or naan bread. Enjoy!Follow The Standard
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1 teaspoon black pepper1 teaspoon crushed red chilli1/2 teaspoon fresh turmeric, minced1 tablespoon mchuzi mixSalt to taste100ml plain buttermilk (lala)2 tablespoons of oilJuice of 1 limeStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPMethod:Put the oil and garlic paste in a wok and stir-fry for a few seconds. Add crushed cumin, black pepper and stir well, then go in with the chicken. Cook for 1-2 minutes.Stay Informed, Stay Empowered: Download the Standard ePaper App!Add whole green chillies and fresh coriander and mix well. In a separate bowl, mix tomato paste and buttermilk, salt, crushed red chilli and fresh turmeric. Mix well, then add to the chicken.Dilute the mchuzi mix in 1/4 cup of water and add to the chicken mixture. Cook covered with a lid until the chicken is almost done. Add lime juice and cook until the liquid has evaporated and the mixture is thick. Garnish with sliced ginger, green chillies and fresh coriander. Serve hot with ugali, chapati or naan bread. Enjoy!Follow The Standard
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1 teaspoon crushed red chilli1/2 teaspoon fresh turmeric, minced1 tablespoon mchuzi mixSalt to taste100ml plain buttermilk (lala)2 tablespoons of oilJuice of 1 limeStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPMethod:Put the oil and garlic paste in a wok and stir-fry for a few seconds. Add crushed cumin, black pepper and stir well, then go in with the chicken. Cook for 1-2 minutes.Stay Informed, Stay Empowered: Download the Standard ePaper App!Add whole green chillies and fresh coriander and mix well. In a separate bowl, mix tomato paste and buttermilk, salt, crushed red chilli and fresh turmeric. Mix well, then add to the chicken.Dilute the mchuzi mix in 1/4 cup of water and add to the chicken mixture. Cook covered with a lid until the chicken is almost done. Add lime juice and cook until the liquid has evaporated and the mixture is thick. Garnish with sliced ginger, green chillies and fresh coriander. Serve hot with ugali, chapati or naan bread. Enjoy!Follow The Standard
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1/2 teaspoon fresh turmeric, minced1 tablespoon mchuzi mixSalt to taste100ml plain buttermilk (lala)2 tablespoons of oilJuice of 1 limeStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPMethod:Put the oil and garlic paste in a wok and stir-fry for a few seconds. Add crushed cumin, black pepper and stir well, then go in with the chicken. Cook for 1-2 minutes.Stay Informed, Stay Empowered: Download the Standard ePaper App!Add whole green chillies and fresh coriander and mix well. In a separate bowl, mix tomato paste and buttermilk, salt, crushed red chilli and fresh turmeric. Mix well, then add to the chicken.Dilute the mchuzi mix in 1/4 cup of water and add to the chicken mixture. Cook covered with a lid until the chicken is almost done. Add lime juice and cook until the liquid has evaporated and the mixture is thick. Garnish with sliced ginger, green chillies and fresh coriander. Serve hot with ugali, chapati or naan bread. Enjoy!Follow The Standard
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1 tablespoon mchuzi mixSalt to taste100ml plain buttermilk (lala)2 tablespoons of oilJuice of 1 limeStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPMethod:Put the oil and garlic paste in a wok and stir-fry for a few seconds. Add crushed cumin, black pepper and stir well, then go in with the chicken. Cook for 1-2 minutes.Stay Informed, Stay Empowered: Download the Standard ePaper App!Add whole green chillies and fresh coriander and mix well. In a separate bowl, mix tomato paste and buttermilk, salt, crushed red chilli and fresh turmeric. Mix well, then add to the chicken.Dilute the mchuzi mix in 1/4 cup of water and add to the chicken mixture. Cook covered with a lid until the chicken is almost done. Add lime juice and cook until the liquid has evaporated and the mixture is thick. Garnish with sliced ginger, green chillies and fresh coriander. Serve hot with ugali, chapati or naan bread. Enjoy!Follow The Standard
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Salt to taste100ml plain buttermilk (lala)2 tablespoons of oilJuice of 1 limeStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPMethod:Put the oil and garlic paste in a wok and stir-fry for a few seconds. Add crushed cumin, black pepper and stir well, then go in with the chicken. Cook for 1-2 minutes.Stay Informed, Stay Empowered: Download the Standard ePaper App!Add whole green chillies and fresh coriander and mix well. In a separate bowl, mix tomato paste and buttermilk, salt, crushed red chilli and fresh turmeric. Mix well, then add to the chicken.Dilute the mchuzi mix in 1/4 cup of water and add to the chicken mixture. Cook covered with a lid until the chicken is almost done. Add lime juice and cook until the liquid has evaporated and the mixture is thick. Garnish with sliced ginger, green chillies and fresh coriander. Serve hot with ugali, chapati or naan bread. Enjoy!Follow The Standard
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100ml plain buttermilk (lala)2 tablespoons of oilJuice of 1 limeStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPMethod:Put the oil and garlic paste in a wok and stir-fry for a few seconds. Add crushed cumin, black pepper and stir well, then go in with the chicken. Cook for 1-2 minutes.Stay Informed, Stay Empowered: Download the Standard ePaper App!Add whole green chillies and fresh coriander and mix well. In a separate bowl, mix tomato paste and buttermilk, salt, crushed red chilli and fresh turmeric. Mix well, then add to the chicken.Dilute the mchuzi mix in 1/4 cup of water and add to the chicken mixture. Cook covered with a lid until the chicken is almost done. Add lime juice and cook until the liquid has evaporated and the mixture is thick. Garnish with sliced ginger, green chillies and fresh coriander. Serve hot with ugali, chapati or naan bread. Enjoy!Follow The Standard
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2 tablespoons of oilJuice of 1 limeStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPMethod:Put the oil and garlic paste in a wok and stir-fry for a few seconds. Add crushed cumin, black pepper and stir well, then go in with the chicken. Cook for 1-2 minutes.Stay Informed, Stay Empowered: Download the Standard ePaper App!Add whole green chillies and fresh coriander and mix well. In a separate bowl, mix tomato paste and buttermilk, salt, crushed red chilli and fresh turmeric. Mix well, then add to the chicken.Dilute the mchuzi mix in 1/4 cup of water and add to the chicken mixture. Cook covered with a lid until the chicken is almost done. Add lime juice and cook until the liquid has evaporated and the mixture is thick. Garnish with sliced ginger, green chillies and fresh coriander. Serve hot with ugali, chapati or naan bread. Enjoy!Follow The Standard
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Juice of 1 limeStay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPMethod:Put the oil and garlic paste in a wok and stir-fry for a few seconds. Add crushed cumin, black pepper and stir well, then go in with the chicken. Cook for 1-2 minutes.Stay Informed, Stay Empowered: Download the Standard ePaper App!Add whole green chillies and fresh coriander and mix well. In a separate bowl, mix tomato paste and buttermilk, salt, crushed red chilli and fresh turmeric. Mix well, then add to the chicken.Dilute the mchuzi mix in 1/4 cup of water and add to the chicken mixture. Cook covered with a lid until the chicken is almost done. Add lime juice and cook until the liquid has evaporated and the mixture is thick. Garnish with sliced ginger, green chillies and fresh coriander. Serve hot with ugali, chapati or naan bread. Enjoy!Follow The Standard
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Put the oil and garlic paste in a wok and stir-fry for a few seconds. Add crushed cumin, black pepper and stir well, then go in with the chicken. Cook for 1-2 minutes.Stay Informed, Stay Empowered: Download the Standard ePaper App!Add whole green chillies and fresh coriander and mix well. In a separate bowl, mix tomato paste and buttermilk, salt, crushed red chilli and fresh turmeric. Mix well, then add to the chicken.Dilute the mchuzi mix in 1/4 cup of water and add to the chicken mixture. Cook covered with a lid until the chicken is almost done. Add lime juice and cook until the liquid has evaporated and the mixture is thick. Garnish with sliced ginger, green chillies and fresh coriander. Serve hot with ugali, chapati or naan bread. Enjoy!Follow The Standard
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Add whole green chillies and fresh coriander and mix well. In a separate bowl, mix tomato paste and buttermilk, salt, crushed red chilli and fresh turmeric. Mix well, then add to the chicken.Dilute the mchuzi mix in 1/4 cup of water and add to the chicken mixture. Cook covered with a lid until the chicken is almost done. Add lime juice and cook until the liquid has evaporated and the mixture is thick. Garnish with sliced ginger, green chillies and fresh coriander. Serve hot with ugali, chapati or naan bread. Enjoy!Follow The Standard
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Dilute the mchuzi mix in 1/4 cup of water and add to the chicken mixture. Cook covered with a lid until the chicken is almost done. Add lime juice and cook until the liquid has evaporated and the mixture is thick. Garnish with sliced ginger, green chillies and fresh coriander. Serve hot with ugali, chapati or naan bread. Enjoy!Follow The Standard
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